Homemade spaghetti sauce is my favorite thing to make with fresh garden tomatoes. This rich, hearty sauce is an instant favorite with anyone who tries it!
Spaghetti Sauce with Fresh Tomatoes
Spaghetti Sauce takes on a fresher, more vibrant flavor when you make it with juicy garden tomatoes. I am so excited to share this recipe with you! I promise, you will never go back to store-bought sauce again (at least not when tomatoes are in season). We always have dozens of plump, ripe, red tomatoes in our garden and I love finding a scrumptious way to use them all up. This recipe makes me think of early summer suppers on our patio overlooking the garden. It’s such a joy to eat the fruits of your labor!
Suggestions for Spaghetti Sauce with Fresh Tomatoes
- Fresh tomatoes are obviously best, but what if you don’t have fresh tomatoes on hand? What if tomatoes are out of season? Don’t worry! You can use a couple of 28 ounce cans of crushed tomatoes.
- If you want to add some extra flavor from your garden, you can add diced red bell pepper, diced green bell pepper, and/or fresh chopped carrots. If you like a “chunky” homemade garden spaghetti sauce, just chop up any veggies you like and add them while sautéing the onions.
- This sauce is thick, hearty and rich on its own, but you can for you meat lovers, you can add ground beef or chopped smoked sausage to the sauce.
- To thicken your sauce, slow and steady is your ticket. Last time I made this I had it simmering for 8 hours (uncovered, stirring occasionally). Trust me, the longer you can let it simmer, the better! If you are finding that the water isn’t evaporating as quickly as you would like or it isn’t thickening up how you want it to there is an easy fix. Just add some tomato paste, about a tablespoon at a time, until you reach the consistency you are looking for.
- Make a double batch of this glorious sauce and freeze it in a freezer safe Tupperware-type container, a large freezer-safe Ziploc bag or a glass jar. If you do go the glass jar route, make sure to leave an inch or two of space at the top of the jar so the sauce doesn’t expand and break. When freezing, make sure to cool the sauce completely in the fridge before freezing.The sauce will stay nice and fresh in the freezer for up to six months.
- Spaghetti Sauce with Fresh Tomatoes will stay good in the refrigerator for about three to four days. Any longer than that, you may just want to freeze it for later.
- You may notice that soy sauce is a key ingredient in this recipe. Trust me on this. Adding soy sauce to chopped mushrooms is an old trick that a chef in Utah taught me. When you add soy sauce to mushrooms when they are cooking it gives them a rich, meaty flavor that is unparalleled. I ALWAYS add a splash of soy sauce when I sauté mushrooms. I promise, it doesn’t make it taste weird or soy sauce-y at all. It just brings out the flavor SO much more. You have GOT to try this trick. It takes the flavor to the next level!
- Another suggestion for Homemade Spaghetti Sauce with Fresh Tomatoes from one of our readers, Diana: “I have a suggestion for those who don’t mind the extra time it might take. I started roasting my fresh tomatoes last year for canning and wow! what a difference that made! The natural sugars come out and it also concentrates the tomato flavor. I cut them in half, remove as much of the seeds/gel as possible into a strainer with a bowl to catch the juices and then place the halves cut side down on a large cookie pan (I place parchment paper down first). Even though you remove a lot of the seeds/tomato get before roasting, you will get a lot of liquid from roasting. Save it all and strain it. Roast the tomatoes until the skins start turning color. I can’t remember what temperature I used but I believe between 350 and 400. When the skins are browned, I remove the tray from the oven and drain the liquid into the strainer with the seeds/gel. Let the tomatoes cool somewhat and remove the skin. I find it is easier to remove the skins while they are still pretty warm. You can then add the tomatoes and the strained liquid/gel to the pot and process them the way you would for sauce or canning. You have eliminated the majority of the seeds that way as well as the skin. The roasting concentrates the tomato flavor remarkably. I won’t process my tomatoes for canning any other way after tasting the difference in the final product. If using fresh tomatoes processed this way for this recipe, you may not need to add any sugar…it makes that much of a difference! Roasted Sun Golds are like candy after halving and roasting. I just half those, add chopped onion and garlic, red bell pepper, and some olive oil. Those I roast at about 325 since they are small and the skins are thin. No need to remove seeds or skins…just whiz in the food processor or using a stick blender. You can add whatever spices you want to finish the sauce off…Mexican, Italian, etc. I’m serious about that Sungold sauce…you can eat it by the spoonful after roasting! No meat or spices needed!”
How to Can Homemade Spaghetti Sauce
If you have loads of tomatoes and you are wanting to can some spaghetti sauce to use later, we have the perfect recipe for you! It is one of the top recipes on our site and one of my favorite canning recipes of all time! Click HERE for our Canned Spaghetti Sauce recipe. Use it in everything from our delicious Spaghetti Squash Lasagna to our Quick and Easy Calzones.
How to Make Spaghetti Sauce with Fresh Tomatoes
Ingredients
- 12-14 tomatoes (fresh, garden tomatoes work best- appx. 8-10 lbs)
- 2 tablespoons olive oil
- 1 large onion chopped
- 8 ounces mushrooms fresh, chopped
- 2 teaspoons soy sauce (see notes above)
- 6 cloves garlic
- 10-12 basil leaves chopped
- 1 tablespoon oregano finely chopped
- 2 tablespoons brown sugar
- 1 tablespoon Kosher salt (or to taste)
- 1 teaspoon pepper (or to taste)
Instructions
- Bring a large pot of water to a boil. Place tomatoes a few at a time in the water and remove after 10-15 seconds.
- Immediately place tomatoes in an ice-water bath and remove skins and stems. Cut tomatoes into fourths and place in a food processor or blender.
- Process tomatoes a few times, you want them to be the consistency of crushed tomatoes (don't over process). Set aside.
- Heat oil in a large skillet. Add onions and saute until they become soft and transparent.
- Add mushrooms and cook for about 2-3 minutes. Add soy sauce and garlic and continue to cook until mushrooms become soft.
- Add tomatoes, basil, oregano, brown sugar, salt and pepper.
- Bring to a simmer, stirring occasionally for at least one hour. The longer the better! Ideally 2+ hours.
- Serve over cooked pasta.
George Euring says
Can I jar this?
Favorite Family Recipes says
Yes, you can pressure can this or if you want to use a water canner you will want to actually use this recipe:
https://www.favfamilyrecipes.com/canned-spaghetti-sauce/
This has been tried and tested for canning and is just as delicious!
Jennifer says
Can I add meat like sausage and ground beef or will it take away from the original flavor
Favorite Family Recipes says
Meat is a great addition to this sauce! We don’t recommend canning the sauce with meat in it, but you can make it and eat it fresh or freeze it with the meat. Hope this helps!
Greg says
I haven’t made this yet. I was wondering, if I leave out mushrooms should I also leave out the soy sauce?
Favorite Family Recipes says
You can go either way. They purpose of the soy sauce it to enhance the flavor of the mushrooms but it also brings out the flavor in the tomatoes. Totally up to you!
Sarah says
Super awesome/simple recipe! I’ve made many marinara recipes, and this is by far my family’s fave…Thank you!!
Favorite Family Recipes says
So glad you and your family enjoyed it! We are honored that of all the recipes you have tried, our was your favorite! Thank you! You made my day 🙂
Tom says
Hello – If I use canned crushed tomatoes do I still simmer for two hours?
Favorite Family Recipes says
Even if using canned tomatoes, I would still simmer as long as you can, just so those delicious flavors have a chance to cook together and combine. Hope this helps!
Karen says
I made this today from our garden tomatoes. I have tried several recipes before. I was skeptical about a few of the ingredients, but I was so wrong. This was the MOST AWESOME sauce I have ever tasted. I cut the brown sugar in half but didn’t change anything else. Thank you! I will definitely make this again.
Erica Walker says
Hi Karen- I am so happy to hear you liked this recipe! Thank you for trusting me 😉 Thanks for taking the time to come back and comment, and thank you so much for the 5-stars! 😀
Penny Nelson says
Hello! Is the high sodium from the soy sauce? I’m trying to make from scratch as much as possible due to 1 kidney. Thank you.
Erica Walker says
You can use low-sodium soy sauce if you are concerned. It does raise the sodium levels a bit. Hope this helps!
Laura says
How much sauce do you get from 8-10 lbs of tomatoes? Is that the same amount as 5 jars of store bought spaghetti sauce? (I know this one will taste 100 times better, I’m just trying to compare apples and apples.)
Erica Walker says
It really depends on how much the sauce is reduced and if you are weighing the tomatoes before or after you are peeling them… you should get close to 3-4 store-bought sized jars with 8-10 lbs. Hope this helps!
Sandy says
When simmering sauce, should I put lid on or keep off.
Erica Walker says
You will want to keep the lid off so it can reduce. With the lid on, it will gather condensation and drip back down into your sauce and it won’t reduce. Hope this helps!
Lena Stonecipher says
Absolutely Hearty & Delicious!! The tip on adding the soy sauce was brilliant as it brought out the best in the chopped mushrooms. Would highly recommend!!
Erica Walker says
Thanks Lena! So glad you liked this sauce. I’m so glad you didn’t leave out the soy sauce, it makes such a huge difference!
K. Bill Hodges says
Thank you for giving me the confidence to try spaghetti sauce with fresh tomatoes. I have always used Prego or made sauce from “scratch” with canned tomatoes and sauce. The tomatoes were so liquidy after processing I thought it would take all day to boil down to a sauce, but less than one hour at high heat worked great. I had 1/2 beef 1/2 Italian sausage in with it. It’s simmering now for dinner tonight!
Erica Walker says
So glad you took the leap and made it with fresh tomatoes. It makes all the difference, right? Thank you so much for the kind comment and for the 5-stars! What a compliment!
Susan Fraser says
Delicious!!!
Fanita McGhee says
Haven’t made it yet, but I have noticed that you never comment on removing the seeds from the tomatoes. Do you remove the seeds before processing?
Erica Walker says
Nope, we don’t remove the seeds. We don’t even really notice them. You can remove them if they bother you though!
Cindy says
What type of tomatoes would you recommend to use with this recipe. I will be trying it but will need to purchase the tomatoes from the store. Any recommendation is appreciated. I was thinking due to the meatiness to use Roma but then to add another variety for a bit more depth. Not sure which would be best.
Favorite Family Recipes says
We’ve found that the best substitute for fresh tomatoes is 2 cans of canned crushed tomatoes.
Cindy says
Thank you! I actually made this recipe yesterday from Roma tomatoes. I found the prep time to be much much longer than what was shown when you include the peeling of the tomatoes, etc. The simmer time is not near long enough, even at 2 hrs. I cooked for 3 hrs yesterday, then placed in fridge overnight and started it up again today. I still thought it was a bit too bland for me and it could be just because the tomatoes may not have been the richest/sweetest ripened as they were purchased from the store. I ended up doctoring it later this afternoon to get it finished. I added some canned paste, used my blender to cream up about 4 ladles of my mixture, then added it back. I then added some canned tomato sauce as well as a splash of Red wine, more spice, 2 chicken bouillon and 1 beef bouillon cubes to flavor a bit deeper. I do appreciate the recipe base and I’m sure I it must have been the tomatoes — I just was not getting the richness I desired.
Aline Terrell says
Having made this recipe with homegrown tomatoes, I’m pretty sure that was the problem. With homegrown tomatoes, it’s beautiful. I can definitely see how canned tomatoes would not work as well, though — there’s not enough juice to be able to let them cook down as long.
If you can get hold of homegrown, though, do try it — it’s worth it.
Sherry Donnelly says
Can I freeze this? Making it today and have tons of tomatoes from my garden.
Favorite Family Recipes says
Yes! Put it in a freezer safe Tupperware-type container, a large freezer-safe Ziploc bag or a glass jar. If you do go the glass jar route, make sure to leave an inch or two of space at the top of the jar so the sauce doesn’t expand and break. When freezing, make sure to cool the sauce completely in the fridge before freezing.The sauce will stay nice and fresh in the freezer for up to six months.
John B says
Hello,
If I want my sauce to be spicier, what’s the best spice for that?
Thank you!
Favorite Family Recipes says
When I want a spicier spaghetti sauce I usually use dried red pepper flakes! That seems to match the spice profile the best.
Sonia says
Such a great recipe! I used fresh tomatoes from my garden and it was a hit. My only suggestion was to remove the brown sugar as they found the sauce a little too sweet. I added cooked ground chicken to the recipe but I have way too much sauce now. How long can I freeze it for?
Favorite Family Recipes says
You can freeze it for 4-6 months! Thanks for the 5-star rating!
Dianna says
I have a suggestion for those who don’t mind the extra time it might take. I started roasting my fresh tomatoes last year for canning and wow! what a difference that made! The natural sugars come out and it also concentrates the tomato flavor. I cut them in half, remove as much of the seeds/gel as possible into a strainer with a bowl to catch the juices and then place the halves cut side down on a large cookie pain (I place parchment paper down first). Even though you remove a lot of the seeds/tomato get before roasting, you will get a lot of liquid from roasting. Save it all and strain it. Roast the tomatoes until the skins start turning color. I can’t remember what temperature I used but I believe between 350 and 400. When the skins are browned, I remove the tray from the oven and drain the liquid into the strainer with the seeds/gel. Let the tomatoes cool somewhat and remove the skin. I find it is easier to remove the skins while they are still pretty warm. You can then add the tomatoes and the strained liquid/gel to the pot and process them the way you would for sauce or canning. You have eliminated the majority of the seeds that way as well as the skin. The roasting concentrates the tomato flavor remarkably. I won’t process my tomatoes for canning any other way after tasting the difference in the final product. If using fresh tomatoes processed this way for this recipe, you may not need to add any sugar…it makes that much of a difference! Roasted Sun Golds are like candy after halving and roasting. I just half those, add chopped onion and garlic, red bell pepper, and some olive oil. Those I roast at about 325 since they are small and the skins are thin. No need to remove seeds or skins…just whiz in the food processor or using a stick blender. You can add whatever spices you want to finish the sauce off…Mexican, Italian, etc. I’m serious about that Sungold sauce…you can eat it by the spoonful after roasting! No meat or spices needed!
Echo Blickenstaff says
Thank you so much for this suggestion, Diana. Since we won’t have garden tomatoes in the fall, I won’t be able to try this myself until then. I added your comment under the “suggestions” section of the post so all of our readers can see it. This sounds so delicious, I can’t wait to try it!
Dianna says
I think you will be shocked at how concentrated the tomato flavors become by roasting them. I certainly was! I originally was looking for a way to use a huge number of Sungolds and stumbled across the recipe for roasting them. It turned out so well that I thought about applying that method to regular tomatoes that I was going to can. My aunt and my mom requested that I can for them this past summer (they’re in their mid-80’s) and I was happy to do it for them. My aunt has not stopped raving about how great the canned tomatoes turned out, especially when used for spaghetti sauce. It is time-consuming and more hands-on, but I believe worth every minute of it, especially in those months when you’re longing for a good tomato taste in the dead of winter…lol! I think you will be very happy with the results! You can always try making a trial run and then make a fresh tomato sauce with that method. Because you roast the tomatoes, you don’t have to spend a long time simmering it later. I’d love to know what you think after you try that method! It made a day and night difference for me.
Dianna says
Hi again! I’m trying to make this sauce but am having to substitute canned tomatoes and dried spices. How much dried basil should be used? It says 10-12 basil leaves but I have no idea what that breaks down to in regard to dried basil. Should I start off with 1/2 tsp and then check or should it be less than 1/2 tsp to start with? I’m really looking forward to trying your recipe! Are dried mushrooms okay? I have some mushroom powder as well as dried mushrooms. I think they are porcini but will have to double-check.
Echo Blickenstaff says
Two teaspoons of dried basil will work in place of 10-12 fresh basil leaves. Also, dried mushrooms should work great in the sauce. Thank you for asking!
Detg says
Hi can i use canned mushrooms ? I don’t have fresh mushrooms right now 🙁
Favorite Family Recipes says
Sure!
Angie says
What to add if I don’t have enough home grown tomatoes, I only had 5-6 lbs but used recipe for 8-10lbs
Favorite Family Recipes says
You can either reduce the recipe, or add some store-bought tomatoes. You could also see if there are any farmer’s markets in your area that have tomatoes available!
Kelli says
Here is a tip my sister shared with me that will keep you making this delicious sauce with homegrown tomatoes all year long. I grow quite a few types of tomatoes so that I have extra to freeze. I just throw whole tomatoes in a gallon freezer baggy (only the stems removed), date them and toss them in the freezer. When it is time to use, throw the frozen tomatoes in a colander and run a little cold water over them. The skins slip off as they thaw. They work great for tomato bisque all winter long as well.
S/CRambler says
Made recipe exactly as printed except my wife and I love mushrooms so I used a 16oz. package of fresh mushrooms. Awesome taste and great flavors.
Connie says
When do I add the ground beef to recipe? Didn’t know if it should simmer with sauce the 2+ hours. Thanks
Favorite Family Recipes says
I would add the ground beef right after you saute the onions and brown it before the next step! Hope this helps!
Jamie says
When did you put the garlic cloves in? You have them listened in the “ingredient” section but neglected to include them in the directions?
Favorite Family Recipes says
The garlic is in step 5 of the directions, after the soy sauce. Hope this helps!
Kayla says
I love this recipe! I’m not much of a fan of mushrooms so left those out. My favorite ingredient was the soy sauce; it really elevated the flavor of the tomato sauce. I also added about a quarter cup of Pinot noir and a dash of balsamic vinegar and it turned out great. Definitely making again.
Favorite Family Recipes says
That sounds amazing!!
Aline Terrell says
I just wanted to comment and say THANK YOU. I made this with 8 pounds of our homegrown tomatoes (a combination of Better Boy, Celebrity and a couple of kinds of cherry tomatoes), one of our homegrown green bell peppers and our own fresh basil and oregano and it was hands down the absolute best spaghetti sauce we’ve ever had. (As my dad’s family would say, ‘one of the best things we’ve ever stuck a tooth in’. 🙂 )
I didn’t roast the tomatoes, just did the hot water bath and slipped them out of the skins, then pulsed them a few times in my blender. I was a little worried when I saw all the juice, but I cooked it down slowly for 2 1/2 hours and the texture was absolutely perfect.
I served it over fresh angel hair and lightly seared chicken thighs, but even though the thighs were good, I really wish I’d just done the sauce — it would have been beautiful just on its own, no meat at all.
Thank you, thank you, for a terrific recipe!
Echo Blickenstaff says
I’m so happy your family loved this recipe as much as we do! It is truly the best spaghetti sauce EVER! Thank you for leaving a comment!
Simone says
Absolutely amazing! This sauce is delicious. I’m so happy for this recipe. My neighbor gave me 9 tomatoes from his garden and I tried to figure out what to do with them. I followed every step of this recipe and it was so worth it. Thank you for the written and visual instructions!
Lara says
I planted a vegetable garden. My beefsteak tomatoes are overpopulating lol. I had so many I had to think of something to make. I found this recipe, and I’ve never made homemade sauce. This was so good! Even my picky 8 yr old ate it. I will make again for sure.
Tracy Taylor says
Best sauce I’ve ever had! I liked the tomatoes blended more. So good!
Erica Walker says
Thank you for the 5-stars and for your comment! So happy you liked the spaghetti sauce!